Teresa's Recipes
Cavolo Nero Salad
Indulge in the vibrant flavors of Tuscany with this delightful Cavolo Nero Salad. This nutrient-dense dish features the robust and slightly sweet Tuscan kale, lovingly tossed in a zesty lemon vinaigrette. The salad is elevated with the crunch of toasted almonds and the sharpness of grated Parmesan cheese, creating a perfect balance of textures and tastes. As you savor each bite, you'll experience a burst of freshness that is both invigorating and satisfying, making it a perfect side dish or light meal.
Ingredients
- 6 cups, stems removed and leaves chopped Cavolo nero (Tuscan kale)
- 1 large, juiced and zested Lemon
- 1 clove, minced Garlic
- 1/4 cup Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon, freshly ground Black pepper
- 1/2 cup, grated Parmesan cheese
- 1/3 cup, sliced and toasted Almonds
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 220
- Fat: 18g
- Carbs: 12g
- Protein: 6g
- Sodium: 250mg
- Sugar: 1g
Instructions
- In a large mixing bowl, combine the chopped cavolo nero with the lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.
- Toss the ingredients well to ensure the cavolo nero is evenly coated with the dressing.
- Let the salad sit for about 10 minutes to allow the cavolo nero to soften and absorb the flavors.
- After 10 minutes, add the grated Parmesan cheese and toasted almonds to the bowl.
- Gently toss again to incorporate the cheese and nuts throughout the salad.
- Serve immediately for the freshest taste, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Tips
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- You can experiment with different nuts, such as walnuts or pecans, for a unique flavor twist.
- Feel free to add other vegetables like cherry tomatoes or radishes for extra color and crunch.